FROZEN LEMON GINGERSNAP PIE
Categories Milk/Cream Ice Cream Machine Citrus Dairy Egg Dessert Bake Freeze/Chill Frozen Dessert Lemon Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make crust:
- Preheat oven to 350°F.
- Toss together all crust ingredients with a fork until crumbs are moistened. Press evenly onto bottom and up side of a 10-inch glass or ceramic pie plate (6-cup capacity). Bake crust in middle of oven 7 minutes, then cool on a rack.
- Make ice cream:
- Bring cream, milk, sugar, zest, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk yolks in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).
- Immediately pour through a fine-mesh sieve into cleaned bowl, then stir in lemon juice. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. Freeze custard in ice cream maker.
- Spread ice cream evenly in crust and wrap pie plate in wax or parchment paper, then in plastic wrap. Freeze until firm, at least 2 hours.
- About 20 minutes before serving, put pie in refrigerator to soften.
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Prakash Budhathoki
[email protected]This pie is just okay. It's not bad, but it's not great either.
Kilar Kilar
[email protected]I'm not sure what I did wrong, but my pie turned out really bland. Maybe I didn't use enough lemon juice.
Ahmed Faruk
[email protected]This pie was a lot of work, but it was worth it. It's so delicious!
Hemal
[email protected]The crust was a little soggy. I think I'll bake it for a few minutes longer next time.
Md Ashraful Islam tutul
[email protected]This pie is a little too tart for my taste. I think I'll add a bit more sugar next time.
Sara Nooo
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. Everyone loves the unique flavor combination.
Sharmin Shila
[email protected]This pie is perfect for a hot summer day. It's light and refreshing, and the lemon flavor is so invigorating.
HANIF DANISH
[email protected]I was hesitant to try this recipe because I'm not a big fan of gingersnaps. But I'm glad I did! The gingersnaps add a delicious crunch and depth of flavor to the pie.
Helika Perera
[email protected]This pie is so easy to make. I was able to whip it up in no time.
Demetrio Chajchal
[email protected]I love the combination of lemon and gingersnap. The tartness of the lemon is balanced perfectly by the sweetness of the gingersnaps.
Daoud Hassan
[email protected]This pie was a hit at our summer party! It was light, refreshing and full of flavor.